References
- Assmann G, de Backer G, Bagnara S, Betteridge J, Crepaldi G, Fernandez-Cruz A, Godtfredsen J, Bacotot B, Paoletti R, Renaud S, Ricci G, Rocha E, Trautwein E, Urbianti G, Vaerla G, Williams C. 1997. International consensus statement on olive oil and the Mediterranean diet: implications for health in Europe. Eur J Cancer Prev 6: 418-421. https://doi.org/10.1097/00008469-199710000-00002
- Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F. 2003. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in virto assays. J Nutr 133: 2812-2819. https://doi.org/10.1093/jn/133.9.2812
- Owen RW, Mier W, Giacosa A, Hull WE, Spiegelhader B, Bartsch H. 2000. Phenolic compounds and squalene in olive oils; the concentration and antioxidant potential of total phenols simple phenols, secoiridoids, lignin and squalene. Food Chem Toxicol 38: 647-658. https://doi.org/10.1016/S0278-6915(00)00061-2
- Lee OH, Lee BY, Kim YC, Shetty K, Kim YC. 2008. Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils. J Food Sci 73: 519-525. https://doi.org/10.1111/j.1750-3841.2008.00865.x
- Ikeda A, Inui K, Fukuta Y, Sugano M. 1995. Effects of interavenous perilla oil imulsion on nutritional status, polyunsaturated fatty acid composition of tissue phospholipids and thromboxane A2 production in streptozotocin-induced diabetic rats. Nutrition 11: 450-455.
- Kehrer JP. 1993. Free radicals a mediators of tissue injury and disease. Crit Rev Toxicol 23: 21-48. https://doi.org/10.3109/10408449309104073
- Fang YZ, Yang S, Wu G. 2002. Free radicals, antioxidants, and nutrition. Nutrition 18: 872-879. https://doi.org/10.1016/S0899-9007(02)00916-4
- Huang D, Ou B, Priop RL. 2005. The chemistry behind antioxidant capacity assay. J Agric Food Chem 53: 1841- 1856. https://doi.org/10.1021/jf030723c
- Gutfinger T. 1981. Polyphenols in olive oils. JAOCS 58: 966-968. https://doi.org/10.1007/BF02659771
- Tarko T, Duda-Chodak A, Sroka P, Satora P, Jurasz E. 2008. Physicochemical and antioxidant properties of selected polish grape and fruit wines. Acta Sci Pol Technol Aliment 7: 35-45
- Hatano T, Edamatsu R, Hiramatsu M, Mori A, Fujita Y, Yasuhara T, Yoshida T, Okuda T. 1989. Effects of the interaction of tannins with co-existing substances, VI. Effects of tannins and related polyphenols on superoxide anion radical, and on 1,1-diphenyl-2-picrylhydrazyl radical. Chem Pharm Bull 37: 2016-2021. https://doi.org/10.1248/cpb.37.2016
- Lee JM, Chung H, Chang PS, Lee JH. 2007. Development of a method predicting the oxidative stability of edible oils using 2,2-diphenyl-1-picrylhydrazyl (DPPH). Food Chem 103: 662-669. https://doi.org/10.1016/j.foodchem.2006.07.052
- Robak J, Gryglewski RJ. 1988. Flavonoids are scavengers of superoxide anions. Biochem Pharmacol 37: 837-841. https://doi.org/10.1016/0006-2952(88)90169-4
- Chung SK, Osawa T, Kawakish S. 1997. Hydroxyl radical- scavenging effects of apices and scavengers from brown mustar (Brassica nigra). Biosci Biotech Biochem 61: 118-123. https://doi.org/10.1271/bbb.61.118
- Kim EJ, Hwang SY, Son JY. 2009. Physiological activities of sesame, black sesame, perilla and olive oil extracts. J Korean Soc Food Sci Nutr 38: 280-286. https://doi.org/10.3746/jkfn.2009.38.3.280
- Espin J, Soler-Rivas C, Wichers H. 2000. Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. J Agric Food Chem 48: 648-656. https://doi.org/10.1021/jf9908188
- Shahidi F, Wanasundara PKJPD. 1992. Phenolic antioxidants. Crit Rev Food Sci Nutr 32: 67-103. https://doi.org/10.1080/10408399209527581
- Schwarz K, Bertelsen G, Nissen L, Gardner P, Heinone M, Hopia A, Huynh-Ba T, Lambelet P, McPail D, Skibsted L, Tijburg L. 2001. Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. Eur Food Res Technol 212: 319-328. https://doi.org/10.1007/s002170000256
- Brenes M, Gardia A, Gardia P, Rios J, Garrido A. 1999. Phenolic compounds in Spanish olive oils. J Agric Food Chem 47: 3535-3540. https://doi.org/10.1021/jf990009o
- Prior R, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53: 4290-4302. https://doi.org/10.1021/jf0502698
- Ho CT. 1992. Phenolic compounds in food and their effects on health I. ACS Symposium Series. Ho CT, Lee CY, Huang MT, eds. American Chemical Society, Washington, DC, USA. Vol 506, p 2-7. https://doi.org/10.1021/bk-1992-0506.ch001
- Van Sumere CF. 1989. Plant phenolics. In Methods in Plant Biochemistry. Harborne JB, ed. Academic Press, London, UK. Vol 1, p 29-73.
- Ezaki O, Takahashi M, Shigematsu T, Shimamura K, Kimura J, Ezaki H, Gotoh T. 1999. Long-term effects of dietary alpha-linolenic acid from perilla oil on serum fatty acid composition and on the risk factors of coronary heart disease in Japanese elderly subjects. J Nutr Sci Vitaminol 45: 759-772. https://doi.org/10.3177/jnsv.45.759
- Narisawa T, Fukaura Y, Yazawa K, Ishikawa C, Isoda Y, Nishizawa Y. 1994. Colon cancer prevention with a small amount of dietary perilla oil high in alpha linolenic acid in an animal model. Cancer 73: 2069-2075. https://doi.org/10.1002/1097-0142(19940415)73:8<2069::AID-CNCR2820730810>3.0.CO;2-1
- Okamoto M, Mitsunobu F, Ashida K, Mifune T, Hosaki Y, Tsugeno H, Harada S, Tanizaki Y, Kataoka M, Niiya K, Harada M. 2000. Effects of perilla seed oil supplementation on leukotriene generation by leucocytes in patients with asthma associated with lipometabolism. Int Arch Allergy Immunol 122: 137-142. https://doi.org/10.1159/000024369
Cited by
- Perilla oil rich in α-linolenic acid inhibits neuronal apoptosis and the expression of inflammation-mediator protein in apoE KO mice vol.1, pp.2, 2012, https://doi.org/10.1016/j.bcab.2012.01.001
- Amelioration of Trimethyltin-induced Cognitive Impairment in ICR Mice by Perilla Oil vol.47, pp.3, 2015, https://doi.org/10.9721/KJFST.2015.47.3.373
- Comparison of Antioxidant and Antimicrobial Activities in Siraegi (Dried Radish Greens) according to Cooking Process vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.609
- Effects of Chlorophyll and Carotene on Lipid Oxidation and Tocopherols during Heating for Manufacturing of Perilla and Rice Porridge vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.680